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Baked Jalapeño Poppers
These baked jalapeño poppers are stuffed with bacon, cheese, and crispy panko—and since this recipe is baked, not fried, it's SUPER easy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 24 poppers
Calories: 46 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 4 trips Bacon cooked*
- 12 Jalapeno peppers small/medium-sized, split in half length-wise with seeds and membranes removed
- 6 ounces light cream cheese softened
- ½ cup freshly grated pepper jack cheese
- 2 small green onions finely sliced
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ½ cup panko breadcrumbs
- nonstick cooking spray
Instructions
- If necessary, cook the bacon (see notes section for suggested methods). Once cool, dice the bacon into small pieces.
- Preheat the oven to 350 degrees F. Lightly coat a baking sheet with nonstick spray or line with parchment paper. Arrange the peppers on the sheet pan. Set aside.
- In a medium bowl, combine the cream cheese, grated cheese, three-quarters of the bacon, green onion, garlic powder, and salt.
- Stir to combine the filling.
- Spoon the filling into each jalapeño cavity. Arrange the peppers on the prepared baking sheet, filling-side up.
- Sprinkle a small amount of panko on top of each jalapeño, then lightly coat the top of the jalapeños with nonstick spray.
- Bake until the jalapeños are tender and the breadcrumbs are golden, about 15 to 18 minutes. If the panko isn't browned to your liking when the peppers are soft, switch the oven to broil and broil for 1 minute. Watch VERY CAREFULLY to make sure the breadcrumbs do not burn (don't walk away!). Remove from oven and sprinkle with remaining bacon. Serve hot.
Cup of Yum
Notes
- *INGREDIENT NOTE: I love using my easy method for Oven Baked Bacon or Air Fryer Bacon for this jalapeño popper recipe.
- TO STORE. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days.
- TO REHEAT: Rewarm jalapeño poppers on a baking sheet in the oven at 325 degrees F until heated through. In a pinch, you can also reheat them on a microwave-safe plate in the microwave. Note that the poppers will not be as crisp if reheated in the microwave, however.
- TO FREEZE: I would not recommend freezing these, as the texture may be negatively impacted once frozen. Frozen jalapeño poppers tend to turn mushy, and the topping will become soggy.
- TO MAKE AHEAD: You can stuff the jalapeños a day in advance, store them in the refrigerator, then bake them just before serving. Leave off the bread crumbs until just before baking.
Nutrition Information
Serving
1popper
Calories
46kcal
(2%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
8mg
(3%)
Potassium
50mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
144IU
(3%)
Vitamin C
8mg
(9%)
Calcium
32mg
(3%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 24poppers
Amount Per Serving
Calories 46
% Daily Value*
| Serving | 1popper | |
| Calories | 46kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 8mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.